Citrus Cran-Rosemary Pecan Shortbread Cookies

I have been creating new cookie recipes, making old cookie recipes, and devouring holiday cookies. You too? #CookieCravings - got me BaD!

I love the buttery flavor of shortbread. I decided my regular shortbread recipe needs some flavor boosts so I added fresh rosemary, orange zest, and toasted pecans. So glad I did because these pretty little cookies are addicting!

#aMerryTIP: When it comes to chilling cookie dough for cut-out cookies, I flour wax paper and place the dough in the center. Top with another sheet of wax paper and roll dough to desired thickness. Refrigerate or freeze until you are ready to cut out the cookies.

Let me know if you make these DELISH shortbread cookies. Tag me at #aMerryRecipe and #EatWheat.

This shortbread cookie will definitely be a repeater for me for years to come.

CITRUS CRAN-ROSEMARY PECAN SHORTBREAD COOKIES

Ingredients:

Shortbread:

1 cup salted butter

1/2 cup granulated sugar

Zest from one orange

2 teaspoons orange juice

2 cups all-purpose flour

1/2 cup toasted pecans pieces

1/2 cup dried sweetened cranberries or cherries

1 tablespoon minced rosemary

Glaze:

1 cup powdered sugar

2 tablespoons softened unsalted butter

1 tablespoon fresh orange juice

1 tablespoon half and half cream

Lemon juice, if desired

Extra toasted pecans and cranberries for topping

Instructions:

In a large bowl, cream butter, sugar, orange zest, and orange juice, until creamy, about 2 minutes. Add flour, cranberries, pecans, and rosemary, mix well.

Sprinkle flour on a large sheet of wax paper. Place cookie dough in the center and top with a place of wax paper. Roll dough to 1/4-inch thick. Place in refrigerator for 2 hours or overnight.

Preheat oven to 325°F. Line a baking sheet with parchment paper. Cut out with Christmas cookie cutters of your choice. Using a floured spatula, transfer cookies to prepared baking sheets. Bake only one cookie sheet at a time, in the center of the oven, for 18-22 minutes, or until lightly golden brown around the edges. Cool completely on wire racks.

To make Glaze: Combine powdered sugar, butter, orange juice, and cream, beat until smooth, about 3 minutes on medium. Brush over cooled shortbread. Sprinkle with toasted pecans and a few dried cranberries. Garnish serving platter with rosemary. Yield: 30

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